Real Hungarian Goulash (No Tomato Paste Here) Recipe - Allrecipes.com
Real Hungarian Goulash (No Tomato Paste Here) Recipe
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Real Hungarian Goulash
See how to make authentic, comforting Hungarian beef goulash. See more
  • READY IN ABOUT hrs

Real Hungarian Goulash (No Tomato Paste Here)

Recipe by  

"It's hard to find a real Hungarian recipe for goulash. This is the real thing. Real goulash has no tomato paste or beans. Eat with a slice of rustic bread. Dip bread in sauce and clean the plate with the bread at the end. Can be eaten with spaetzle."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs 5 mins
  • READY IN

    2 hrs 20 mins

Directions

  1. Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
  2. Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2013

I am hungarian, and I can vouch that this is the only authentic recipe for hungarian goulash among this "line up" of different goulashes :) The original was made by herdsmen on an open fire on the pasture. They had no fancy ingredients to ad....thank you for posting it!

 
Most Helpful Critical Review
Jan 28, 2014

Maybe the Hungarian paprika I bought was not right, but this lacked any flavor. I wanted to use the hot paprika but didn't think my teens would like it. I had to add a lot of salt and pepper and then it tasted like beef stew, which was not what i was going for.

 

7 Ratings

Nov 02, 2013

YUMMY! no leftovers here. A very forgiving recipe. I got distracted and scorched my onion paprika mixture, as quick as I could I switched to another pan and added more paprika and onion to replace what was lost, watching carefully I softened the new onion and then added the cup of water. As you see it came out beautifully no burnt or unpleasant taste and the little browning on some of the meat added to the flavor. The meat was melt in your mouth tender,and my house smelled so wonderful while it was cooking my neighbors were leaning over the fence to get a whiff.I will be using this recipe often, hopefully leaving out the scorching step.

 
Jul 30, 2014

Only truly authentic Hungarian Goulash here. The author is right, there are NEVER any tomato products in AUTHENTIC Hungarian Goulash. All the red is pure paprika. The men in the fields making this on an open fire wouldn't have had tomato products.

 
Mar 23, 2014

I used vegetable oil in place of lard and substitute water with beef broth. It turned out very tasty. So simple yet delicious. Will make this again and again. Thank you for sharing this recipe!

 
Aug 10, 2014

We had never tried this before and we really enjoyed it. The only different thing we did was we used oil in place of lard. We will certainly enjoy it again.

 
Aug 02, 2014

First time to try this. I did not have lard available at home, but all other ingredients were on hand. I used butter and went right into it. After two hours it was near ready. I added coarse Mediterranean salt to taste and fresh ground pepper corn from the Philippines. Well it went over very well with the wife and kids! Just a bit left for me to take for work tonight. Easy and a keeper in my book. Thanks!

 

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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 32.1 g
  • 64%
  • Sodium
  • 173 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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